Hot take: chose a sand starter vs a flour starter and the difference was wild

I spent 3 weeks debating between a traditional flour sourdough starter and a sand-based one for a project, and went with the sand version. It ferments way slower but the flavor complexity after 2 weeks is unreal - anyone else tried non-flour starters?

2 comments

2 Comments

sethm588d ago

the flavor complexity after 2 weeks is unreal" that part hit me because I gotta ask - are you talking about actual edible flavors or more like interesting smells and fermentation notes? I messed around with a coffee ground starter once and it was more of a science experiment than something I'd actually want to eat. Sand seems wild to me, how do you even keep the hydration right when the particles are so different from flour? And does the texture of the final bake come out close to normal bread or is it more like a dense cake situation?

waderamirez8d ago

@sethm58 yeah I just used a lot less water and let it sit way longer, turned out edible but dense